Ingredients
- 4 4boneless skinless chicken breastboneless skinless chicken breasts
- 2 2eggeggs
- 1 cup 1cupfinely grated Parmigiano Reggiano cheese or Parmesan cheese
- 1 cup 1cup(Japanese bread_crumbs) panko bread crumbs or fresh bread crumbs
- 4 tsp 4tspchopped fresh oregano, (or 2 tsp/10 mL dried)
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 tsp 1/2tsppaprika
- 1/4 cup 1/4cupbutter, melted
Honey_Mustard Sauce:
- 1/3 cup 1/3cuplight mayonnaise
- 2 tbsp 2tbspDijon mustard
- 1 tbsp 1tbspliquid honey
Preparation
Honey Mustard Sauce: In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
Nutritional Information Per serving: about
| cal 556 | pro 53g | total fat 32g | sat. fat 14g | ||||
| carb 14g | fibre 1g | chol 251mg |
1
| sodium 455mg |
% RDI:
| calcium 31 | iron 16 | vit A 20 | vit C 3 |
| folate 15 |